Baked grouper with potatoes, cherry tomatoes and capers

Ingredients

For 1 serving

• Grouper200 g
• Potatoes200 g
• Cherry tomatoes150 g
• Capers10 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste

Contains: fish

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and slice them thinly, about 3 mm, with a sharp knife or mandoline.
2. Layer the potatoes slightly overlapping in a baking tray, season with half the oil and a pinch of salt and roast for 15 minutes.
3. Meanwhile wash and halve the cherry tomatoes; rinse the capers to remove the salt; pat the grouper steak dry and salt it lightly.
4. Lay the grouper on the potatoes, scatter the tomatoes and capers around it, sprinkle with oregano and drizzle with the remaining oil.
5. Cook for another 15 minutes, until the grouper is opaque white and flakes with a fork and the potatoes are tender and golden at the edges. Serve straight away.